CREAMY CHICKEN PASTA SALAD
Steps:
- Cook pasta in a large pot of salted water per the package directions. Drain well and run under cold water. Set aside.
- Combine dressing ingredients in a small bowl and set aside.
- Mix remaining ingredients in a large bowl. Toss with dressing.
- Refrigerate at least 1 hour before serving. Garnish with green onions and serve.
Nutrition Facts : Calories 447 kcal, Carbohydrate 34 g, Protein 12 g, Fat 29 g, SaturatedFat 9 g, Cholesterol 42 mg, Sodium 345 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
CREAMY CHICKEN AND PASTA SALAD
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Bring a pot of salted water to a boil. Add the pasta and cook as the label directs. Drain and rinse under cold water to stop the cooking.
- Meanwhile, whisk the yogurt, mayonnaise, 1/4 cup water, the vinegar, mustard, dill, chives and 2 teaspoons salt in a medium bowl. Remove the skin from the chicken and shred the meat into large pieces. Add the chicken, celery and cucumber to the dressing and gently stir to combine.
- Shake the excess water from the pasta and add it to the chicken salad. Season with pepper and toss. Serve over the greens.
Nutrition Facts : Calories 672, Fat 32 grams, SaturatedFat 6 grams, Cholesterol 114 milligrams, Sodium 1724 milligrams, Carbohydrate 56 grams, Fiber 6 grams, Protein 44 grams
CREAMY HERBED CHICKEN AND BROCCOLI PASTA SALAD
Stir grilled chicken into this creamy pasta salad with broccoli and roasted red pepper.
Provided by Food Network Kitchen
Time 45m
Yield 4-6
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil.
- Whisk together the mayonnaise, basil, parsley, sour cream, lemon juice, 1/2 teaspoon salt and a few grinds of pepper in a large bowl.
- Heat a grill or grill pan over medium-high heat until hot; brush with the oil. Season the chicken breast with salt and pepper. Grill the chicken, turning once, until well-marked and just cooked through, about 7 minutes per side. Transfer to a cutting board and let rest for 5 minutes, then cut into 1/2-inch pieces.
- Meanwhile, cook the broccoli in the boiling water until crisp-tender, about 3 minutes. Transfer the broccoli to a colander with a slotted spoon and run under cold water to stop the cooking process. Add the broccoli to the bowl with the dressing.
- Add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool; add to the bowl.
- Add the chicken and red peppers to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away.
CREAMY CHICKEN PASTA SALAD
Creamy Chicken Pasta Salad is the ultimate BBQ side. It's made with tender chicken, easy pasta, and a flavorful lemon, relish, and mayo dressing.
Provided by Sabrina Snyder
Categories Salad
Time 2h5m
Number Of Ingredients 8
Steps:
- Mix mayonnaise, salt, pepper, lemon juice, and relish.
- Toss with pasta, celery, and chicken.
- Refrigerate for at least 2 hours.
Nutrition Facts : Calories 273 kcal, Carbohydrate 33 g, Protein 12 g, Fat 10 g, SaturatedFat 2 g, Cholesterol 26 mg, Sodium 529 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
COLD CHICKEN PASTA SALAD
A very fresh take on pasta salad. Tweak to your liking with different veggies.
Provided by Say-Rah
Categories Salad 100+ Pasta Salad Recipes
Time 3h21m
Yield 6
Number Of Ingredients 14
Steps:
- Whisk olive oil, red wine vinegar, lemon juice, sugar, grated onion, seasoned salt, and basil together in a bowl to make dressing. Transfer to the refrigerator.
- Combine water and chicken bouillon cubes in a saucepan. Heat over medium heat, stirring until bouillon cubes are dissolved, about 5 minutes. Add chicken breasts and onion; simmer until chicken is no longer pink in the center, about 45 minutes.
- Transfer chicken to a cutting board using a slotted spoon. Reserve broth in the saucepan. Cool chicken until easily handled, 5 to 10 minutes. Chop coarsely.
- Pour several cups of water into the reserved broth in the saucepan; bring to a boil. Stir in vermicelli and cook until tender, about 6 minutes. Drain.
- Mix dressing, chicken, and vermicelli together in a bowl. Add artichoke hearts and toss to combine. Refrigerate until flavors combine, 2 to 6 hours. Mix in tomatoes before serving.
Nutrition Facts : Calories 373.9 calories, Carbohydrate 39.7 g, Cholesterol 39.2 mg, Fat 14.7 g, Fiber 3.5 g, Protein 22 g, SaturatedFat 2.3 g, Sodium 898.3 mg, Sugar 4.9 g
CHICKEN ALFREDO PASTA SALAD
Take advantage of summer's finest flavors, like fresh tomatoes and basil, in this creamy twist on a seasonal favorite. Prepared Alfredo dressing, precooked rotisserie chicken, and a pasta salad mix make this dish go together fast.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- In 3-quart saucepan, cook pasta as directed on box. Drain; rinse with cold water to cool.
- In small bowl mix seasoning mix from packet and Alfredo sauce. Place cooked pasta, chicken, tomatoes, cucumber and basil in serving bowl. Add Alfredo mixture; toss to evenly coat. Sprinkle with topping from packet and basil sprig, if desired. Serve immediately or refrigerate until serving time.
Nutrition Facts : Calories 390, Carbohydrate 42 g, Cholesterol 75 mg, Fat 1 1/2, Fiber 3 g, Protein 23 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1230 mg, Sugar 7 g, TransFat 1/2 g
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